Kitchen Confidential: Adventures in the Culinary Underbelly | 
| Urheber: Anthony Bourdain
Verleger: Random House
Kaufen Neu: EUR 10,85
Neu (12) Gebraucht (1) ab EUR 10,85
Bewertung:  76 Rezensionen
Verkaufsrang: 742521
Format: Audiobook
Medium: Audio CD
Ausgabe: Unabridged
Versandgewicht: 0.6
Maße (innen): 6.1 x 5.4 x 1.3
ISBN: 073933235X
Dewey Dezimalzahl: 641.5092
EAN: 9780739332351
Publikation: Oktober 11, 2005
Verfügbarkeit: Versandfertig in 1 - 2 Werktagen
Versand: Internationaler Versand möglich
Zustand: Neu-Hoerbuecher. Direkt aus Amerika. Lassen Sie 10-14 Tage fuer Anlieferung zu.
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| Redaktionelle Rezensionen:
Amazon.co.uk
Kitchen Confidential is for diners who believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favour well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn
Amazon.com
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn
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| Kundenrezensionen: Gelesen 71 mehr Rezensionen...
 Ein grandioses Werk August 7, 2002
Neuberger (Hamburg)
4 aus 4 fanden die folgende Rezension hilfreich
Besser und ehrlicher kann man die Situation in den Kuechen dieser Welt kaum beschreiben. Und wer Grosskuechen kennt, weiss das Herr Bourdain mit diesem Buch den Nagel (bzw. den Kochloeffel) auf den Kopf trifft. Das dabei der Witz nicht zu kurz kommt versteht sich von selbst. Schliesslich kommt dieses Buch aus der Kueche. Nicht nur, aber besonders fuer Koeche und alle anderen Vollblutgastronomen, hoechst amuesant und interessant zugleich. Alle Branchen-Fremden brauchen sich nicht davor zu fuerchten nach dem "Verzehr" dieser Lektuere auf den naechsten Restaurantbesuch verzichten zu muessen. Vielmehr traegt es vielleicht dazu bei, die Leistung der gastronomischen Betriebe und vor allem Ihrer Angestellten etwas mehr zu wuerdigen (und dieses vielleicht auch zu zeigen!).
Also: Lesen, lesen, lesen
Ich konnte es nicht aus der Hand legen April 19, 2002
Kristin Schuster (cleveland, ohio United States)
2 aus 2 fanden die folgende Rezension hilfreich
Ein wirklich unterhaltsames Buch, witzig und spritzig erzaehlt hier Anthony Bourdain sein Werdegang zum Koch und gibt wuerzige Details aus dem Inneren der Kuechen wieder.
Ich kann dieses Buch nur auf's Waermste empfehlen, allerdings weiss ich nicht wie gut die Deutsche Uebersetzung ist, da ich es auf Englisch gelesen habe.
 guten Appetit ;-))) Januar 16, 2002
C. Broadhurst (Hamburg)
1 aus 2 fanden die folgende Rezension hilfreich
Wer mag nach der Lektuere noch in ein Restaurant gehen? Und wer glaubt wirklich, dass es in jedem Lokal so in der Kueche zugeht? Das aendert aber nichts daran, dass sich dieses Buch wirklich ueber lange Strecken hervorragend liest - Lacher in der U-Bahn inbegriffen. Schade nur, dass B. den launigen Ton mittendrin ploetzlich verliert und es ihm nicht gelingt, die vorige Leichtigkeit wiederzufinden. Trotzdem: Insegsamt ein gelungener Lesespass, zwar nicht von einem Literatur-Nobelpreistraeger-Anwaerter, aber von einem Kuechenchef, dem es nicht peinlich ist, seine eigenen Schwaechen im schlechtesten Licht zu zeigen.
excellent author! August 2, 2000
I have been a fan of Mr. Bourdain's since reading his first novel "Bone in the Throat" and second one "Gone Bamboo." My husband and I just hope that he doesn't decide to give up writing for being a chef. We look forward to lots of great reading from this very talented author.
More of an autobiography than an expose August 1, 2000
1 aus 1 fanden die folgende Rezension hilfreich
Kitchen Confidential is more of an autobiography than an expose of the upscale restaurant industry. Certainly we feel privileged to have the insider's view of the kitchen, and the uninitiated will have a better understanding of the restaurant industry. Mr. Bourdain proffers tips on what to seek out, what to avoid, and why the kitchens at some of the most exclusive restaurants in the world are anything but what we expected them to be. But if the purpose of the novel was an expose of the underbelly of haute cuisine, the author's contribution could have been made in less than 50 pages. But the insiders' guide that you think you're getting is auxiliary to Anthony Bourdain's story of his life in relation to food. And it's a good story. The author is a decent writer and has a refreshing style of narrative; very frank, upbeat and witty. But the novel is a little longer than necessary. While the final chapter was invigorating, edifying and compelling, the few chapters preceding it were tedious, much of it repetitive. Though I was contemplating finishing the book a bit early, the final chapter rewarded my patience. My advice: if you find yourself restless two-thirds through the novel and want to put it away, feel free to skip to the last chapter.
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